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No-Churn Strawberry Ice Cream Sandwiches

A delightful and easy dessert that captures the essence of summer with fresh strawberries and creamy ice cream, perfect for family gatherings and warm afternoons.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 sandwiches
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strawberry Ice Cream
  • 2 cups Fresh Strawberries, hulled and chopped Frozen strawberries can be used for quicker prep.
  • 1 can (14 oz) Sweetened Condensed Milk Adds creaminess without the need for ice cream makers.
  • 2 cups Heavy Whipping Cream, cold Crucial for whipping up fluffy ice cream.
  • 1 teaspoon Vanilla Extract For enhanced flavor.
For the Sandwich Base
  • Cookies or Graham Crackers Use homemade strawberry muffins for a unique twist!

Method
 

Preparation
  1. Chop the fresh strawberries and mix them in a bowl. If using frozen strawberries, let them thaw slightly and chop.
  2. Pour the cold heavy whipping cream into a large bowl and beat with an electric mixer on high until soft peaks form (about 3 to 4 minutes).
  3. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until well combined, taking care not to deflate the mixture.
  4. Fold the chopped strawberries into the cream mixture gently to maintain fluffiness.
Freezing
  1. Spread the strawberry ice cream mixture into a loaf pan and smooth it out. Cover with plastic wrap and freeze for at least 4 hours or until solid.
Assembly
  1. Once the ice cream is completely frozen, scoop out a generous amount and place it between two cookies or graham crackers. Press gently to create a sandwich and enjoy!

Notes

These sandwiches can last in the freezer for up to two weeks. Wrap them individually or store them in an airtight container.